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Heating garlic inhibits its ability to suppress 7, 12-dimethylbenz(a)anthracene-induced DNA adduct formation in rat mammary tissue.

Abstract

The present studies compared the impact of heating, either by microwave or convection oven, on the ability of garlic to reduce the in vivo bioactivation of 7,12-dimethylbenz(a)anthracene (DMBA) in 55-d-old female Sprague-Dawley rats. In study 1, rats were fed a semipurified casein-based diet and treated by gastric gavage thrice weekly for 2-wk with crushed garlic (0.7 g in 2 mL corn oil) or the carrier prior to DMBA treatment (50 mg/kg body weight). Providing crushed garlic reduced by 64% (P < 0.05) the quantity DMBA-induced DNA adducts present in mammary epithelial cells compared to controls. In study 2, microwave treatment for 60 s, but not 30 s, decreased (P < 0.05) the protection provided by garlic against DMBA-induced adduct formation. In study 3, allowing crushed garlic to stand for 10 min prior to microwave heating for 60 s significantly (P < 0.05) restored its anticarcinogenic activity. Microwave heating of garlic for 30 s resulted in a 90% loss of alliinase activity. Heating in a convection oven (study 4) also completely blocked the ability of uncrushed garlic to retard DMBA bioactivation. Study 5 revealed that providing either 0.105 micromol diallyl disulfide or S-allyl cysteine by gastric gavage thrice weekly for 2 wk was effective in retarding DMBA bioactivation but isomolar alliin was not. These studies provide evidence that alliinase may be important for the formation of allyl sulfur compounds that contribute to a depression in DMBA metabolism and bioactivation.

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  • Authors+Show Affiliations

    ,

    Graduate Program in Nutrition and Nutrition Department, The Pennsylvania State University, University Park, PA 16802, USA.

    Source

    The Journal of nutrition 129:3 1999 Mar pg 657-61

    MeSH

    9,10-Dimethyl-1,2-benzanthracene
    Animals
    Anticarcinogenic Agents
    Carbon-Sulfur Lyases
    DNA Adducts
    Female
    Garlic
    Hot Temperature
    Mammary Glands, Animal
    Microwaves
    Plants, Medicinal
    Rats
    Rats, Sprague-Dawley
    Sulfur Compounds

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    10082770

    Citation

    Song, K, and J A. Milner. "Heating Garlic Inhibits Its Ability to Suppress 7, 12-dimethylbenz(a)anthracene-induced DNA Adduct Formation in Rat Mammary Tissue." The Journal of Nutrition, vol. 129, no. 3, 1999, pp. 657-61.
    Song K, Milner JA. Heating garlic inhibits its ability to suppress 7, 12-dimethylbenz(a)anthracene-induced DNA adduct formation in rat mammary tissue. J Nutr. 1999;129(3):657-61.
    Song, K., & Milner, J. A. (1999). Heating garlic inhibits its ability to suppress 7, 12-dimethylbenz(a)anthracene-induced DNA adduct formation in rat mammary tissue. The Journal of Nutrition, 129(3), pp. 657-61.
    Song K, Milner JA. Heating Garlic Inhibits Its Ability to Suppress 7, 12-dimethylbenz(a)anthracene-induced DNA Adduct Formation in Rat Mammary Tissue. J Nutr. 1999;129(3):657-61. PubMed PMID: 10082770.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Heating garlic inhibits its ability to suppress 7, 12-dimethylbenz(a)anthracene-induced DNA adduct formation in rat mammary tissue. AU - Song,K, AU - Milner,J A, PY - 1999/3/20/pubmed PY - 1999/3/20/medline PY - 1999/3/20/entrez SP - 657 EP - 61 JF - The Journal of nutrition JO - J. Nutr. VL - 129 IS - 3 N2 - The present studies compared the impact of heating, either by microwave or convection oven, on the ability of garlic to reduce the in vivo bioactivation of 7,12-dimethylbenz(a)anthracene (DMBA) in 55-d-old female Sprague-Dawley rats. In study 1, rats were fed a semipurified casein-based diet and treated by gastric gavage thrice weekly for 2-wk with crushed garlic (0.7 g in 2 mL corn oil) or the carrier prior to DMBA treatment (50 mg/kg body weight). Providing crushed garlic reduced by 64% (P < 0.05) the quantity DMBA-induced DNA adducts present in mammary epithelial cells compared to controls. In study 2, microwave treatment for 60 s, but not 30 s, decreased (P < 0.05) the protection provided by garlic against DMBA-induced adduct formation. In study 3, allowing crushed garlic to stand for 10 min prior to microwave heating for 60 s significantly (P < 0.05) restored its anticarcinogenic activity. Microwave heating of garlic for 30 s resulted in a 90% loss of alliinase activity. Heating in a convection oven (study 4) also completely blocked the ability of uncrushed garlic to retard DMBA bioactivation. Study 5 revealed that providing either 0.105 micromol diallyl disulfide or S-allyl cysteine by gastric gavage thrice weekly for 2 wk was effective in retarding DMBA bioactivation but isomolar alliin was not. These studies provide evidence that alliinase may be important for the formation of allyl sulfur compounds that contribute to a depression in DMBA metabolism and bioactivation. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/10082770/Heating_garlic_inhibits_its_ability_to_suppress_7_12_dimethylbenz_a_anthracene_induced_DNA_adduct_formation_in_rat_mammary_tissue_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/129.3.657 DB - PRIME DP - Unbound Medicine ER -